Thanksgiving Dinner 2012

Thanksgiving Dinner 2012, a set on Flickr.

Because I'm trying something new this year - dinner mid-day; I decided to see how much cooking I could do ahead of time. Still need to thicken turkey stock for gravy, make mashed potatoes and warm up dinner rolls, but I'm pretty much ready for "turkey" day! Looking forward to sweet potatoes; a vegetable and dessert provided by daughter-in-law Chris & daughter Shelly.

My Memories are Safe

Recent stories from the East Coast after Hurricane Sandy focused on families returning to salvage what they could from the vast destruction.  Many homes and household items were destroyed either by flood, wind or fire.  Most people being interviewed said they were hoping to find photographs. They wanted very badly to hold on to their memories. When they managed to find a photo - they always smiled.

Memories are priceless. As I become more and more entrenched in photography, I learned about photo storage. I take digital RAW photos, download them from my camera onto my computer, then develop them into JPEG and sometimes TIFF files. These are very, very large files and take up a lot of space on my 8 year-old laptop computer.  The RAW files are deleted from the camera once I have them on the computer. A few months ago I purchased an external hard drive to store the RAW photos and backup up the JPEG & TIFF files. I also turn many of my favorite photos into prints either through Shutterfly or on my own printer. If they aren't in a frame being displayed, they are in a file drawer or closet staying safe...right?

Are my memories safe? Well lets suppose my home was flooded or burned down.  My computer would likely be lost; along with my external hard drive. And unless I gave away the prints and could get them back, they would also be lost. Not safe!

My solution is a Flickr Pro Account online for $29.95 a year.  I think that is a bargain.  Here's what I get:

• Unlimited photo uploads (50MB per photo)
• Unlimited video uploads
• Unlimited storage
• Unlimited bandwidth
• Archiving of high-resolution original images
• The ability to replace a photo
• Ad-free browsing and sharing.

As long as I can get on the internet, my memories are safe.  That makes me smile.

There is a "Leaf Thief" in the neighborhood!

Absolutely, no doubt about it. There is a "Leaf Thief" in our neighborhood. Yesterday we filled up our curb with the last of our yard's leaves. The pile stretched from the fire hydrant on the North to our driveway entrance on the South.  This morning, there is a hole in our pile. Someone - or "something" stole some of our leaves.  Doesn't look like any of our neighbor's were hit, just us...just no explanation!

Chicken & Dumplings

This past year, I've had fun with the Cook's Illustrated / Test Kitchen recipes.  They typically are not quick and easy but now that I have more time on my hands, I'm more likely to give them a try.  This past week I made a Chicken and Dumpling Recipe...It was great so I thought I'd share...

By the way; I used a 6 quart Dutch Oven - don't use anything smaller unless you plan on reducing the amount of ingredients.

Published September 1, 2009.  From Cook's Illustrated.

SERVES 6

We strongly recommend buttermilk for the dumplings, but it’s acceptable to substitute ½ cup plain yogurt thinned with ¼ cup milk. If you want to include white meat (and don’t mind losing a bit of flavor in the process), replace 2 chicken thighs with 2 boneless, skinless chicken breast halves (about 8 ounces each). Brown the chicken breasts along with the thighs and remove them from the stew once they reach an internal temperature of 160 degrees, 20 to 30 minutes. The collagen in the wings helps thicken the stew; do not omit or substitute. Since the wings yield only about 1 cup of meat, using their meat is optional. The stew can be prepared through step 3 up to 2 days in advance; bring the stew back to a simmer before proceeding with the recipe.

INGREDIENTS

• Stew  
• 6bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
• Table salt and ground black pepper
• 2teaspoons vegetable oil
• 2small onions, chopped fine (about 1 1/2 cups)
• 2medium carrots, peeled and cut into 3/4-inch pieces (about 2 cups)
• 1celery rib, medium, chopped fine (about 1/2 cup)
• 1/4cup dry sherry
• 6cups low-sodium chicken broth
• 1teaspoon minced fresh thyme leaves
• 1pound chicken wings (see note)
• 1/4cup chopped fresh parsley leaves
• Dumplings  
• 2cups unbleached all-purpose flour (10 ounces)
• 1/2teaspoon baking soda
• 1teaspoon sugar
• 1teaspoon table salt
• 3/4cup buttermilk, cold (see note)
• 4tablespoons (1/2 stick) unsalted butter, melted and cooled about 5 minutes
• 1large egg white

INSTRUCTIONS

1. 1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
2. 2. Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
3. 3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return meat to pot.
4. 4. FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
5. 5. Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about ¼ inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.